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4.8 from 5 votes
Clotted Cream Chocolate Truffles
Prep Time
20 mins
Total Time
20 mins

Creamy, chocolatey, and the perfectly sized bite, my Clotted Cream Chocolate Truffles take the classic truffle and makes it better.

Course: Dessert
Cuisine: British
Servings: 8 people
Author: Gemma Stafford
  • 1 cup (8oz/225g) clotted cream
  • 1 1/3 cups (8oz/225g) bittersweet chocolate (70%)
  • 1/2 teaspoon salt
  • 1/2 cup (2oz/57g) unsweetened cocoa powder
  1. Place the chocolate in a large bowl. Melt the chocolate either over a bain-marie or in the microwave gently. Take care not to overheat the chocolate. 

  2. Stir the clotted cream and salt into the chocolate until the mixture is silky smooth. Chill for a minimum of 6 hours but preferably overnight. 

  3. Once the mix is firm it's time to scoop them. Use a small spoon dipped in hot water to scoop bite-sized truffles. Once scooped shape the truffles into balls in the palm of your hands (this is a messy job but worth it)

  4. With your cocoa powder in a small bowl, drop into the truffles and toss to coat completely. 

  5. Chill for a minimum of 1 hour before serving. Keep refrigerated in an airtight container for up to 4 weeks.